Cooking Method & Instructions:

Cook shrimps. Then ground pepper, celery seeds and Liebstoeckl (celery). Pour vinegar, Liquamen (a salty fish sauce which can be replaced by salt) and egg yolks over it and mix thoroughly. Pour the mixture over the shrimps and serve.

Big Shrimps Recipe
The above Ancient Roman recipe for Big Shrimps is written in totally different way to today's recipe books! Food and ingredient measurements were extremely basic - quantities were not often specified in Roman food recipes. Temperature control was difficult and therefore not specified! Cooking times were vague - and left to the cook to decide!

Big Shrimps Recipe
The content of this Big Shrimps Recipe is taken from a collection of Ancient Roman Food Recipes. The cookery book, containing these old Roman recipes, is called Apicius, the overall title being 'De re coquinaria' which means "On the Subject of Cooking".